Monday, March 10, 2008

Mexican Chicken and Vegetables in Foil Packets


2 medium potatoes
1 green pepper, chopped
4 large chicken thighs (or two small per serving)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup medium salsa
4 slices low fat Monterey Jack cheese


Preheat oven to 400* degrees. Tear off four large
squares of release foil. Coat the center of each square with
cooking spray.

Peel and thinly slice the potatoes. Place a layer of potatoes in the
center of each foil square. Sprinkle chopped green peppers over potatoes.
Place a chicken thigh on top of the vegetables. Season thighs with chili powder,
cumin, salt and pepper. (You may omit the salt if you wish.) Top each thigh with
1/4 cup of salsa anda slice of Montery Jack cheese.

Bring up the sides of the foil and fold once, leaving a small space for steam, and fold again.
Crimp the opposite edges of the packet tightly. Set foil packets on a jelly roll pan and bake
for 30-35 minutes. The food inside the packet will be very hot, so cut a hole in each
packet to let the steam escape before opening. Makes 4 fragrant and delicious servings.

Enjoy Mom

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